Pancho Cake with Strawberries
by Editorial Staff
Pancho cake is traditionally prepared with canned pineapples. But since now is strawberry season, it would be foolish not to take advantage of this and not make Pancho cake with strawberries. The recipe is completely simple and very homemade.
Ingredients
For the biscuit:
- Chicken eggs – 5 pcs.
- Salt – 1 pinch
- Sugar – 1-1.5 cups
- Milk – 1 glass
- Vegetable oil (odorless) – 1 glass
- Wheat flour – 2.5 cups
- Baking powder – 1 sachet (or 2 teaspoons)
- Cocoa – 1 tbsp
*
For the cream:
- Sour cream of any fat content – 1.2 kg
- Sugar – 1 glass
- Gelatin – 20 g (or 4 teaspoon)
- Water – 80 ml
*
For glaze:
- Cocoa – 3 tbsp
- Sugar – 3 tbsp
- Milk – 200 ml
- Gelatin – 1 teaspoon
- Water – 2 tbsp
* - Fresh strawberries – 500 g
Instructions
- We measure the number of products with a glass (or cup) with a volume of 250 ml.
- Cooking a biscuit. Add a pinch of salt to the eggs and beat with a mixer, at first at low speed, gradually increasing them, for 1 minute. Gradually add sugar and beat for another 5 minutes. The eggs should foam well and increase in volume by 3-4 times. You should get a mass of thick sour cream consistency.
- Cooking a biscuit. Add a pinch of salt to the eggs and beat with a mixer, at first at low speed, gradually increasing them, for 1 minute. Gradually add sugar and beat for another 5 minutes. The eggs should foam well and increase in volume by 3-4 times. You should get a mass of thick sour cream consistency. The dough should not be very thick.
- We will bake the biscuit on a baking sheet. Cover it with parchment paper or grease it with some kind of fat (oil). Raise one part of the baking sheet by placing a plate under it.
- Pour half of the dough onto the bottom half of the baking sheet. We flatten the dough, leaving the other half of the baking sheet free. Put one spoonful of cocoa into the remaining dough and mix.
- Remove the plate from under the baking sheet and pour the brown dough onto the second part of it. We level and put it in an oven preheated to 180 degrees.
- We bake the biscuit until tested on a dry wooden stick (baking time is about 40-45 minutes).
The biscuit is ready – we take it out of the oven and let it cool completely. - Cut out the base for the cake from the resulting biscuit: mark a circle with a plate and cut it out with a knife. (We took the bottom of a split mold with a diameter of 24 cm.) We cut the round cake horizontally into two parts. (You can skip this and leave the base as it is, but I wanted to make it thinner.) We cut all the remains of the biscuit into cubes, 1.5-2 cm in size.
- Preparing the cream. Beat the sour cream with sugar. (Take sugar to your liking. I took one glass.)
- Pour gelatin with cold water, let it swell for 10-15 minutes. Dissolve gelatin in a hot water bath or using a microwave. Under the influence of the hot temperature, the gelatin grains should completely dissolve. In no case gelatin should boil, otherwise, it will lose its properties. Add a couple of tablespoons of sour cream whipped with sugar to the slightly cooled gelatin, mix. Continuing to stir, gradually pour the gelatin into the main sour cream mass. The cream will be liquid. We leave the cream at room temperature for 10-15 minutes so that the gelatin starts working and the cream becomes a little thicker.
- Now we collect the cake. Lubricate the round cake with sour cream. Dip the sliced biscuit cubes in the cream and spread on the prepared round cake, forming a dome. Put strawberries between the biscuit cubes. We also grease the top of the cake with sour cream and put it in the refrigerator for 2-3 hours so that the cream hardens well.
- Cooking the icing. Pour gelatin with cold water and leave to swell for 10-15 minutes. Combine sugar, cocoa, and milk in a saucepan. We put it on fire and boil for 5 minutes so that the mass becomes homogeneous and shiny. Let the chocolate mass cool slightly, add the swollen gelatin, and mix well.
- When the icing has cooled to about 36 degrees, pour it over the cake. We put Pancho cake with sour cream and strawberries in the refrigerator for 2-3 hours so that the cream and icing solidify.
Cake “Pancho” with strawberries turns out to be large and heavy in weight, somewhere around 3 kg. Delicious homemade cake, and it will be enough for a large company.
Bon Appetit everyone!
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